Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

Step 2

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Step 3

Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatine. Bring a small saucepan of water to boil. Remove from heat. Sit the bowl of gelatine in the water and stir until dissolved. Cool slightly, then stir into the cream mixture.

Ratings & Comments

Ratings & Comments

I've made this twice now for guests. It's simple to make and can be done thr day before. For great presentation i serve mine in clear glasses and top with mixed berries. Great colours and tastes delicious!

4.5jodi66 added this comment at
09:56am Mon 29th June, 2015

I had another panna cotta recipe but couldn't find it so I used this one - glad I did. This has the most silky texture and I served it at a birthday lunch and everyone raved about it. Two guests who don't usually eat sweets wiped the plate clean. As I didm't want the black seeds in the finished product after I combined the milk and cream and removed from heat, I strained through a tea towel and them returned to the heat to add the sugar. Fantastic desert and will be cooked many times. Always good to have a do ahead desert as one less thing to prepare on the day. I served with mixed berry coulis, candied pistachio nuts and Persian fairy floss on top of the panna cotta - super!

1chumes86 rated this recipe at
08:27pm Sun 31st May, 2015

4.5VLucas rated this recipe at
02:29pm Sat 2nd May, 2015

2Crystalskye93 added this comment at
11:18am Sat 18th April, 2015

I was so excited when I found this recipe because I love panna cotta but i've never thought of making it before.
I had a go at making it last night and I followed these instructions exactly but the hot water and gelatine did not dissolve. I put it into the cream mixture but it wouldn't dissolve in that either!! It was just a lump of gelatine floating around :(
I tried breaking it up heaps so it would dissolve quicker and ended up putting it in the fridge over night to set.....and it hasn't set!!! It still tastes delicious and I guess i could drink it lol but i wish it would've worked :( i'm not sure what happened. Doesn't seem like anyone else has had this problem either

Lina84 replied at
11:14pm Wed 27th May, 2015

I usually have some cream/milk left in my measuring cup and I find adding in a splash of room temp water and the gelatine powder mix better than with water alone. Stir and let it sit for about a minute or 2 before adding to the mix. Give this a go and see if it works out better for you. Always does the trick for me.

4.5xxxMESHUGGAH666 added this comment at
08:50am Sun 5th April, 2015

works perfect with McKENZIES powder gelatine. great consistency.

5Janiceds added this comment at
07:28pm Fri 27th March, 2015

It is a favourite with family & friends. I serve it with fresh raspberries, blackberries & blueberries.

0VLucas added this comment at
06:48pm Sun 4th January, 2015

Yum this is the first time I have tried to make panna cotta I will be definitely using this recipe again very easy to follow

4.5beauharnais rated this recipe at
07:22pm Sun 28th September, 2014

5Janiceds added this comment at
02:16pm Sat 26th July, 2014

Love this recipe, easy to make, kids love it. Also I use vanilla extract not the vanilla bean and turned out delicious.

2.5debc10 added this comment at
07:08am Tue 1st July, 2014

I followed the directions exactly but the panna cotta didnt set. I went over and over the recipe to see if there was anything I had done wrong but couldnt find anything.
Any feed back would be greatly appreciated. I am not an amateur cook I have been cooking for years so I just dont understand where it failed. I was so disappointed as I often use the taste website for my recipes.

4Juju_B added this comment at
02:10pm Sat 14th June, 2014

This was the first time I have ever made Panna Cotta.
The recipe was easy and they turned out beautifully.
They were delicious with fresh sliced strawberries.

4.5Wishful02 added this comment at
02:31pm Mon 24th February, 2014

I made this recipe with the spices in the following panna cotta recipe as I found it too bland. http://www.taste.com.au/recipes/8287/panna+cotta+with+pawpaw+in+lime+syrup#null
I also made the syrup but decorated it with Persian Confetti in small individual shot glasses, it looked and tasted delicious.

5bbinthekitchen added this comment at
10:23am Wed 25th December, 2013

I've never made panna cotta before, but this was so easy to make and amazing! I made them exactly to the recipe and they turned out beautifully! The beauty of them is that you can make them the day before.

4.5Mhamilton added this comment at
09:01pm Sun 28th April, 2013

I cooked this again tonight for my husband and I so halved the recipe and used 1 1/2tsps gelatine. Worked a treat, and used just under 1/4c sugar. I just mix the gelatine in cup with the boiling water and stir til completely dissolved then put straight into cream mixture and whisk thoroughly. Some of the vanilla beans will settle on bottom, but to minimise this after about half hour in fridge I stir the moulds to help spread vanilla beans through. Then leave alone for rest of setting time. This recipe has never failed me yet and is always smooth and creamy and sets beautifully. I have used a few different moulds, but tonight just ramkin sized plastic moulds, and they slide out a treat. Old plastic cylinder yoghurt containers work well too. Served with basic raspberry coulis, and you have a winner. Will definitely continue to make again.

3.5dOmmiE added this comment at
03:23pm Wed 17th April, 2013

This Panna Cotta worked out perfectly first time. I used Vanillla Paste and did not have any issues with vanilla beans sinking to the bottom. I let the gelatin cool for at least 10 minutes and when i put it in i immediately whisked it untill the gelatin was mixed through properly. It is very important to make sure that the gelatin does not settle on the bottom as this will result in your panna cotta not setting properly. I served this in a glass with some raspberry coulis. (Simmered raspberries with squeeze of lemon and some sugar until mushy, let cool, then put through a sieve to remove seeds.) WILL make this again :-)

0Emvee added this comment at
08:50pm Sat 16th March, 2013

If at first you don't succeed try again ... so, i did.
This recipe still remains a flop!

5TriciaK added this comment at
12:25pm Wed 6th March, 2013

I find this recipe extremely easy to make and is always a complete success.
I do not mix the gelatine over hot water, I simply add it to a bowl thoroughly mix and pour into milk/cream mixture

4.5paulajayne59 added this comment at
11:58am Sun 17th February, 2013

I have made this recipe twice now but on both occasions the mixture has set in two layers. The second time I cooled the mixture over an ice-water bath before refrigerating and although the "milk" layer was small it was still there.could it be because I used a low fat milk? Otherwise, the pannacotta was beautiful, smooth and creamy! A hit, with the layer hidden under raspberry coulis!

4.5Kokodachic added this comment at
10:48am Sat 2nd February, 2013

This is a lovely summer dessert. Quite straightforward to make, if a little time consuming as you have to watch what you're doing. Over all, it was worthwhile success.

5amalie87 added this comment at
02:42pm Sat 25th August, 2012

Such a great recipe and easy to make! Loved it, will definitely be making this again.

4.5christinasu123 added this comment at
05:38pm Mon 6th August, 2012

Big hit at a party. It was so easy to make too. Would definitely be making more of this one for parties!

5alieraleilia added this comment at
08:08pm Mon 23rd July, 2012

I have never made panna cotta before but I followed this recipe exactly and it turned out perfectly first time round. The skin formed on my milk when it started cooling but I just mixed it back in when I did the sugar step. It is quite sweet but not unbearably so. Next time I might reduce the sugar quantity to a quarter or third of a cup & see how it goes. I don't have any panna cotta moulds so I used a silicone muffin tray which was actually perfect! They were a good size & slipped out of the mould easily one by one.

4.5Beecat added this comment at
10:45am Thu 12th July, 2012

I made this for my partner and I, so halved the recipe. It turned out perfectly. The most important thing in a panna cotta is getting the gelatine amount right, this recipe certainly does this. Will def make again :)

4.5RHYL added this comment at
05:25pm Sun 29th April, 2012

Easy & absolutely delicious. Served with raspberry coulis.

5leticia004 added this comment at
08:03am Sat 21st April, 2012

Love the flavour and it is so easy to make plus it taste delicious. The key is on the vanilla bean and it doesn;t really matter if you mix everything together at once the result is always excellent.

5lisa_stanbridge added this comment at
10:26pm Fri 16th March, 2012

This was my first time making panna cotta & it was so easy! And the flavour was delicious! I used powdered Gelatine & put it in once the mixture had cooled a little. I had no issues with it splitting at all. I served it with strawberries & a raspberry coulis - it was amazing & I would highly recommend it.

4.5jkjlo added this comment at
11:37am Wed 7th March, 2012

Great recipe and super delicious! Have made this a few times but my vanilla beans all seem to sink and are only on the top of the pannacotta when turned out of the mould. But still looks nice and tastes fabulous!

4.527taylor01 added this comment at
08:08am Sun 12th February, 2012

This was my first attempt at a panna cotta and it turned out great!!! The flavour was nice and texture good. Definitely serve with the strawberries, not only does it compliment the dish but breaks up the sweetness of the panna.

4Nomes1978 added this comment at
09:28am Thu 9th February, 2012

Lovely and easy.
I will try cooling the mixture a bit more to thicken it before pouring into moulds next time to try to keep some of the vanilla seeds in suspension.
Regarding the skin that forms on the top repeatedly, I just stirred it in each time and the texture of the finished product was perfectly smooth so I wouldn't remove it (and loose heaps of seeds) or worry about it.
Don't dunk the moulds in hot water for very long to unmould. It melts very quickly. I over dunked the first one I unmoulded.
Will make again for sure.

5LeeR added this comment at
09:06pm Mon 2nd January, 2012

My husband has made this twice and twice he has received accolades from all who ate it.
He insists it is very easy and has had no problems, but he is the patient one when it comes to cooking.
I can vouch for the taste of this and it really is beautiful with the natural vanilla bean and a lot of the beans stay on the top (when turned out) and look like black speckles. He uses the metal panna cotta shells.
Just beautiful, thank you for the recipe.

5Mhamilton added this comment at
09:42am Wed 12th October, 2011

Made this last night, but as only cooking for 2 - halved the recipe with 1 1/2 tsps of gelatine and little less sugar. Worked perfectly. As previously suggested, I added the gelatine with the milk part (after removing half vanilla pod) and whisked till smooth- worked great. Beautiful, creamy taste and set like magic. Definitely will make again.

4familyprochef added this comment at
02:40pm Sat 10th September, 2011

The taste was fantastic. Very authentic. However, I had to remove a skin which formed in the 10mins cooling time, this also unfortunately removed a lot of the vanilla seeds. It would be better if the sugar could be added at the first step wth the vanilla bean and cream/milk.
Otherwise it was great, very well received by my guests.

4.5skliger added this comment at
10:50am Wed 7th September, 2011

Amazing! Been wanting to make a panna cotta forever and I was surprised at how easy it was. I added 1 teaspoon of honey (at the same time the sugar is added) and the flavour was sensational. I'm not a big honey fan but I thought it'd add an extra dimension and it didn't disappoint! I highly recommend this recipe!

5tmy added this comment at
10:43am Fri 12th August, 2011

Made pannacotta first time in my life. Still need a bit of perfecting on my part of the gelatine. My vanilla beans fell to the bottom as well. Just need to stir it now and again as it thickens when it cools to prevent that from happening. Absolutely loved the taste and will make again and again for years to come!

5vyka added this comment at
12:43pm Wed 3rd August, 2011

I have made this 3 times and it comes out perfect everytime - delicious!

3rio added this comment at
11:34am Tue 5th July, 2011

nice flavour, but it split .Wont make it again.

4.5jillbiro added this comment at
03:24pm Sun 3rd July, 2011

I have now made this a few times, never having previously worked with gelatine - powdered or sheets. From everything Masterchef and similar things said, powdered gelatine is a BIG no-no. But this is delicious and very easy! It tastes good if made the night before, but started to become rubbery after 2 days. I just use the vanilla bean paste, and the seeds do tend to drop to the bottom. A great recipe, with incredibly cheap ingredients. I often do boozey berries - frozen berries and cointreau, heated through, then cooled. Or orange segments with cointreau, heated and cooled. But strawbs are cheap again, so it'll be fresh tomorrow!

4.5clover4 added this comment at
10:02pm Sun 24th April, 2011

I made this for Easter lunch day prior. I doubled the quantity and used a silicon flan dish. I actually combined all the ingredients (except gelatine) and simmered in a pot at the same time. Let it steep for ten minutes then poured and mixed it into the gelatine which I had dissolved in a little hot water used a whisk to blend it all then poured it into the mould and refrigerated.Next day I served it on a platter surrounded by strawberries / syrup I had macerated with caster sugar (also prepared the day prior so there was lots of syrup). It looked brilliant and tasted divine and impressed all. My new too easy dessert.

4.5manda666 rated this recipe at
07:37am Thu 14th April, 2011

5bon_bon added this comment at
04:07pm Tue 11th January, 2011

I also thought panna cotta was difficult to make, but this is super easy and the result is impressive and oh so tasty!

1.5Ace1 added this comment at
11:04am Mon 29th November, 2010

Becareful with two things:
1. The amount of sugar in this receipe is my opinion is excessive. It detracts from the other flavours and ingredients. I suggest adding sugar slowly and tasting to your preference.
2. Gelatine can and does vary with different brands and types. ie: powered vs leaf. The amount of gelatine in this receipe need ti be checked. I used McKenzie's brand and at two tablespoons, the panna cotta set too firm.
With a little experimenting and using leaf gelatine would give an excellent result.

Ace1 replied at
11:08am Mon 29th November, 2010

After reading the receipe again and again. The amount of gelatin could be a little clearer. It is teaspoons not tablespoons as I assumed...and wrongly. I will give it another go and change a few things around to suit.

4.5Tirralirra added this comment at
10:45am Fri 19th November, 2010

We followed the recipe and it was delicious. Next time, I plan to make a version without the cream. I'd like to try a rosewater version.

5Jamali added this comment at
07:58pm Wed 13th October, 2010

Always thought Panna Cotta was too hard to make. I was wrong. This recipe was super easy & I will definately make again. I served with raspberries & syrup. DELICIOUS!

5JNW added this comment at
09:55am Sun 3rd October, 2010

Had 11 people for lunch yesterday and made this dessert-went down well, all loved it. Doubled the recipe and served in single baking dish, just before serving I sprinkled with vanilla dusting powder. Great dish especially as it can be prepared in advance.YUM!

3Chezza added this comment at
03:49pm Sun 29th August, 2010

Mine separated just like the photo. I should have read all the comments before making it.

5parjomarc added this comment at
08:05pm Wed 7th July, 2010

How easy is this recipe and the family loved it! I will definately be making this one again!

5dmitsch added this comment at
10:27am Sun 23rd May, 2010

Worked well as is and with the addition of chocolate and cointreau

4.5bbrim21 rated this recipe at
09:21am Tue 18th May, 2010

4.5julietdelta added this comment at
11:11pm Thu 29th April, 2010

Yum and so easy.

4tarrynwest added this comment at
05:51pm Fri 12th March, 2010

I loved it. Just perfect, creamy and just popped right out of the mold onto the plate. I put a little extra boiling water in with the gelatine but that may have just been my measurments.
LOVED IT

Millward replied at
02:57pm Sun 4th April, 2010

I also modified the gelatine bit. I put the gelatine in with the milk portion and set aside for 10 mins then added this to the cream, sugar and vanilla bit, taking away the need for water. It worked well too.

4brantharvey added this comment at
06:08pm Tue 2nd March, 2010

Made this a few times now, love it!!

4HarrisSteveid added this comment at
07:34pm Fri 26th February, 2010

The recipe is easy and nice. Taste is superb. However, make sure that the gelatine is mixed after you turn off the heat for a while (let the cream cool off first), otherwise seperation is inevitable (just like the picture above, ironically).

3.5moonie4 added this comment at
09:21am Mon 14th September, 2009

This tasted beautiful!! Was a bit of a struggle being the first time ive ever made it...but sure it will be easier next time. Will def make again.

4brenshaw added this comment at
05:15pm Mon 8th June, 2009

This panna cotta tasted as good as I've had in any restaurant. I found it a little fiddly to prepare but it tasted delicious and would be sure to impress at a dinner party - with the added bonus of being able to prepare well in advance!

4Lmac23 rated this recipe at
12:06pm Fri 17th October, 2008

5transcendancing added this comment at
09:49pm Sat 19th April, 2008

This is light and delicate - the vanilla flavour is similarly so and this just -made- to be a beautiful base to a nice coulis - I used a raspberry one, sweet and tangy highlighting the not so sweet and creamy flavour of the panna cotta. This is an easy crowd pleaser, and will suit those who don't like overly sweet desserts.

Question: This recipe failed me and the only thing I can think of is I used low fat milk. Could that have been the issues why it didnt set. I am baffled

victoriart asked
this question at 06:58am Sun 15th June, 2014

Question: I poured the panna cotta mixture into glasses that have stewed strawberries in the bottom and the mix separated. Did I have the gelatine mix too hot or what could have caused this? The top half is yellow like custard and the bottom half is milky white. They set well and are delicious.

borgm asked
this question at 07:14pm Fri 7th September, 2012

Question: Instead of using moulds, could this work in a glass?

dumbrell replied at
04:08pm Sun 20th January, 2013

Yes - I've made it a few times using a glass

Kirby77 asked
this question at 11:49am Sat 25th August, 2012

Question: What kind of oil do I use to on the ramekins to prevent sticking?

amalie87 replied at
02:43pm Sat 25th August, 2012

Hello Kirby77 I used a sunflower oil and it worked perfectly. Hope that helps!

BCSL asked
this question at 11:39pm Sat 10th March, 2012

Question: Would this work well with double cream?

awalker10 asked
this question at 07:58am Mon 14th November, 2011

Question: How much water do you put in the 'small saucepan' of water??

admin replied at
10:49am Tue 15th November, 2011

Hi awalker10, thanks for your question. You will need to use enough water so that the bowl with gelatin will happily sit in the water without getting ‘wet’ (about 1 cup, depending on how big your small saucepan is). Regards, Admin.

sharonking asked
this question at 10:26am Fri 22nd July, 2011

Question: i have made this for the 1st time and it isn't as white as i thought it would be it's more like a light custard colour can you tell me why?

Jenny1953 asked
this question at 10:16am Mon 24th January, 2011

Question: I have made it twice now and getting better at it. I have a problem with the vanilla specks falling to the bottom too. Any hints?

jubjack replied at
04:44pm Thu 9th February, 2012

Perhaps you could try using either vanilla essence or paste.

dOmmiE replied at
03:14pm Wed 17th April, 2013

I used Vanilla bean paste and it worked well. Just make sure you stir well. I gave mine a good whisk before putting into glasses.